1 yellow onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic
2 cans chicken broth 14.5-ounce cans
2 boneless skinless chicken breasts
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon taco seasoning
14 ounces red enchilada sauce
Add-ins:
1-2 cups heavy cream to make it creamy if desired, add during last hour
1 can pinto beans drained
1 1/2 cups corn frozen, not canned.
1/2 cup fresh cilantro chopped
Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours. Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour. Serve with your choice of garnishes.